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1
Cook the onions slowly with the butter and oil in the covered saucepan for 15 minutes.
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2
Uncover, raise heat to moderate, and stir in the salt and sugar.
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3
Cook for 30 to 40 minutes stirring frequently, until the onions have turned an even, deep, golden brown.
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4
Sprinkle in the flour and stir for 3 minutes.
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5
Off heat, blend in the boiling liquid.
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6
Add the wine, and season to taste.
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7
Simmer partially covered for 30 to 40 minutes or more, skimming occasionally.
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8
Correct seasoning.
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9
Set aside uncovered until ready to serve.
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10
Then reheat to the simmer.
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11
Just before serving, stir in the cognac.
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12
Pour into a soup tureen or soup cups over the rounds of bread, and pass the cheese separately.
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13
Garnishings for Onion Soup (Croutes-Hard-Toasted French Bread)
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14
12 to 16 slices of French bread cut 3/4 to 1 inch thick
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15
Olive oil or beef drippings
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16
A cut clove of garlic
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17
Place the bread in one layer in a roasting pan and bake in a preheated 325-degree oven for about half an hour, until it is thoroughly dried out and lightly browned.
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18
Halfway through the baking, each side may be basted with a teaspoon of olive oil or beef drippings; and after baking, each piece may be rubbed with cut garlic.
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19
Croutes au Fromage (Cheese Croutes)
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20
Grated Swiss or Parmesan cheese
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21
Olive oil or beef drippings
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22
Spread one side of each croute with grated cheese and sprinkle with drops of olive oil or beef drippings.
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23
Brown under a hot broiler before serving.
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24
VARIATIONS:
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25
Soupe a lOignon Gratinee (Onion Soup Gratineed with Cheese)
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26
The preceding onion soup
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27
A fireproof tureen or casserole or individual onion soup pots
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28
2 ounces Swiss cheese cut into very thin slivers
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29
1 Tb grated raw onion
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30
12 to 16 rounds of hard toasted French bread
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31
1 1/2 cups grated Swiss, or Swiss and Parmesan cheese
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32
1 Tb olive oil or melted butter
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33
Preheat oven to 325 degrees.
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34
Bring the soup to the boil and pour into the tureen or soup pots.
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35
Stir in the slivered cheese and grated onion.
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36
Float the rounds of toast on top of the soup, and spread the grated cheese over it.
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37
Sprinkle with the oil or butter.
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38
Bake for 20 minutes in the oven, then set for a minute or two under a preheated broiler to brown the top lightly.
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39
Serve immediately.
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40
Soupe Gratinee des Trois Gourmandes (Onion Soup Gratineed de Luxe)
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41
A final fillip to the preceding onion soup may be accomplished in the kitchen just before serving or by the server at the table.
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42
A 2-quart bowl
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43
1 tsp cornstarch
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44
1 egg yolk
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45
1 tsp Worcestershire sauce
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46
3 Tb cognac
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47
The preceding onion soup
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48
A soup ladle
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49
A serving fork
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50
Beat the cornstarch into the egg yolk, then the Worcestershire and the cognac.
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51
Just before serving the soup, lift up an edge of the crust with a fork and remove a ladleful of soup.
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52
In a thin stream of droplets, beat the soup into the egg yolk mixture with a fork.
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53
Gradually beat in two more ladlefuls, which may be added more rapidly.
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54
Again lifting up the crust, pour the mixture back into the soup.
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55
Then reach in under the crust with the ladle and stir gently to blend the mixture into the rest of the soup.
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56
Serve.
